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    Home » Salad » Southwest Black Bean and Corn Salsa

    Southwest Black Bean and Corn Salsa

    July 20, 2022 by Alaine 5 Comments

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    Easy southwestern black bean and corn salsa made with canned black beans, corn, bell pepper, onion and jalapeno. Delicious as a dip or a side dish!

    Chips and dip. Texas hospitality at its finest y’all.

    Everybody has their signature salsa, guacamole, queso etc. Torchy’s Tacos has the glorious Green Chile Queso. Hands down my favorite queso in the state and so much mystery surrounding what ingredients go into the golden concoction. I once heard that they kept the recipe guarded and prepared said queso behind a curtain. Chuy’s has their Jalapeno Ranch (or you can try my lightened version!) And then there is the ubiquitous red salsa with infinite flavor variations.

    Healthy Black Bean and Corn Salsa

    But sometimes the occasion calls for a dip with a little more sustenance. Black beans, sweet corn, and red bell peppers are the backbone of this salsa. Packed with protein, fiber and antioxidants from the black beans this is sure to keep you feeling full longer.

    This salsa is also delicious on top of salads, with a spoon straight out of the bowl, or on top of quinoa. Definitely not to be limited to serving with tortilla chips. I often get asked my “go-to” recipes for healthy eating and this is one of them because it is filling, yet light, and packed with my favorite spice – cumin!

    Ingredients

    • Canned Black Beans – Be sure to drain and rinse the black beans in a colander before you add them. You can also substitute a can of pinto beans or black-eyed peas. 
    • Corn – I use canned corn but thawed frozen corn will work too. 
    • Red Bell Pepper – The red bell pepper adds some nice color and crunch. The recipe would also work with an orange, yellow or green bell pepper. 
    • Jalapeno – The recipe calls for one large jalapeno minced. If you like things spicy, add more! 
    • Onion –You can use a red, white or yellow onion. 
    • Lime Juice – Takes about the juice of one lime. 
    • Cilantro – I use only the cilantro leaves in this recipe. The cilantro can easily be omitted for those who do not like. 
    • Spices: Chili powder, ground cumin and salt. Adjust salt to taste. 
    bowl of ingredients canned corn, canned black beans, red bell pepper, diced onion, jalapeno and cilantro

    How to Make

    1. Drain and rinse black beans in a colander; drain corn. 
    2. Chop the bell pepper, jalapeno, onion and cilantro. Juice the lime. 
    3. Combine black beans, corn, and vegetables in a mixing bowl. Sprinkle seasoning and lime juice on top. Fold in cilantro. 
    4. Store in the refrigerator. 

    Variations

    • Swap pinto beans or black-eyed peas for the black beans in the recipe. 
    • Top the Black Bean and Corn Salsa with cotija or feta cheese for some added saltiness. 
    • Add an chopped avocado to the salsa. 

    Storage and Serving

    Store dip refrigerated in an air-tight container. Best if eaten within two days. 

    Serving ideas include as a dip with tortilla chips, as a side dish, or as a salad topping.

    bowl of canned black bean and corn salsa with lime garnish

    Southwestern Black Bean and Corn Salsa

    My TX Kitchen
    Easy southwestern black bean and corn salsa made with canned black beans, corn, bell pepper, onion and jalapeno. Delicious as a dip or a side dish!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Appetizer, Salad
    Cuisine Mexican
    Servings 8

    Ingredients
      

    • 1 - 15 oz. can Black Beans rinsed and drained
    • 1 - 14 oz. can Sweet Corn Kernels drained
    • ⅔ cup Red Bell Pepper diced
    • 2 Tbsp. Jalapeno diced
    • ½ cup Onion diced
    • 1 Tbsp. Lime juice
    • ½ tsp. Cumin
    • ½ tsp. Chili Powder
    • ½ tsp. Salt
    • 3 Tbsp. Cilantro chopped

    Instructions
     

    • In medium bowl, mix together all ingredients.
    • Cover and refrigerate for at least 30 minutes to allow flavors to blend.

    Notes

    Serve with tortilla chips or as a topping for tacos or salad. 
    Tried this recipe?Mention @mytxkitchen or tag #mytxkitchen!
    close up of corn and black bean salsa prepared in a bowl

    Black Bean and Corn Salsa – quick, easy and healthy! Enjoy this recipe and as always thanks for stopping by!

    -Alaine

    You might also enjoy Mexican Grilled Street Corn Salad

    Southwestern Black Bean and Corn Salsa was originally published on My TX Kitchen in July 2015. Updated in July 2022 with additional text and new pictures.

    More Salad

    • Cranberry Apple Tuna Salad
    • Southwest Grilled Chicken and Green Chile Salad
    • Hatch Green Chile Ranch Dressing
    • Mom's Classic Tuna Salad
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    Reader Interactions

    Comments

    1. Laura

      April 07, 2021 at 6:45 pm

      5 stars
      Hi Alaine. This was fabulous!! I served it as a side dish with brown rice and grilled chicken. It was a hit.

      Reply
      • Alaine

        April 09, 2021 at 7:49 am

        Thank you Laura! I am so glad to hear that 🙂

        Reply
      • Jean

        August 09, 2022 at 7:35 pm

        Is this a recipe that you can pressure can or water bath can?
        I love to be able to can salsa for times when I'm in a hurry and not able to do things like I would like.

        Reply
        • Alaine

          August 09, 2022 at 8:45 pm

          Hi Jean - Home canning is a skill I have not yet learned. This salsa has very little liquid in it, so I am unsure of how it would can. From what I have read, if you can something that has black beans and corn in it, the extension office recommends pressure canning. Thank you for visiting My TX Kitchen!

          Reply
    2. Rona

      April 03, 2022 at 5:57 pm

      5 stars
      My family loved it! Just the right blend!

      Reply

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    Hey y'all, I'm Alaine! Wife, mom of three, and Registered Dietitian. Welcome to My Texas Kitchen where I share recipes and bits of life from Central Texas. Thanks for stopping by!

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